For the lentils:
• Rinse and sort the lentils. Put them in a small saucepan with 4 cups of water, the garlic and bay leaf.
• Bring to a low boil in salted water and cook until just tender, about 20 minutes.
• Drain and spread on a baking sheet to cool.

For the brine:
• In a dry saucepan on medium, toast the coriander seed until fragrant.
• Add remaining spices, vinegar, sugar and water.
• Bring to a quick boil and remove from heat. Let it cool, to allow the flavors to bloom.

Time to pickle:
• Combine cooled lentils and brine in a 2-quart container and refrigerate until the next day.
• Enjoy on your favorite salad, as the filling in lettuce wraps, an appetizer mixed with roasted
vegetables, or with greens served as a side dish. The possibilities are limitless.

Notes:
Feel free to subsitute Shasta yellow lentils for all or part of this recipe. Sunrise red and Shasta yellow lentils possess similar flavor profiles and maintain their shape when cooked. They're beautiful when served together.